• 8 leeks, washed and cut into 8cm pieces
  • 300 g smoked salmon slices
  • 50 g butter, plus extra for greasing
  • 50 g plain flour
  • 450 ml milk
  • 2 free-range egg yolks
  • 1 tsp English mustard
  • 2 tsp chopped dill
  • 175 g Davidstow cheddar cheese, grated


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6.

  2. 2

    Boil a large pan of salted water, add the leeks and cook for 5 minutes.

  3. 3

    Drain the leeks and transfer to a buttered oven dish and arrange the salmon slices on top.

  4. 4

    In a small pan, melt the butter. Add the flour and stir continuously for 2 minutes until lightly golden.

  5. 5

    Remove from the heat and slowly whisk in the milk to make a smooth sauce. Turn the heat back on and bring up to a simmer. Stir continuously for 2-3 minutes.

  6. 6

    Remove from the heat and beat in the egg yolks, mustard and season to taste. Pour the sauce over the leeks and salmon and sprinkle with grated cheese.

  7. 7

    Cook in the oven for 10 minutes until the cheese is bubbling and golden. Serve immediately.

Recipe courtesy of Great British Chefs and Nathan Outlaw.

Nutritional Details

Each serving provides
  • Energy 2709kj 647kcal 32%
  • Fat 41.0g 59%
  • Saturates 20.0g 100%
  • Sugars 12.9g 14%
  • Salt 3.35g 56%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

24.6g carbohydrate 9.2g fibre 40.3g protein

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